Abaseen

They don’t serve much, but what Abaseen do serve is something quite special. Having found out about the place through word of mouth, the proprietor was immediately aware of this on my first visit. «We quietly opened it 5 months ago and have been slowly building the business».
They’re currently only open 8−10pm due to Ramadan commitments. Something which must be costing them given the expensive traditional tandoori ovens there got installed. What it does show is that they’re passionate about the authenticity of the food and see this place as a long term investment. They’re here to stay folks!
The chicken and lamb Karahi is cooked on the tandoor «Pathan style» with plethora of spices and takes 15 minutes to cook.
My first venture was however all about the legendary Chapli kebabs and Peshawari naans! I first tried this huge spice filled meat fest at a wedding in London. They’re a delicacy in North Pakistan area of Pakhtun and Waziristan as well as Afghanistan. The richness of flavour absorbed in the meat is incredible and the naan breads served with it are soft, delicious and rather large. I can’t wait to return and try the rice dish and update my review! Stockport road is fast becoming better than Wilmslow road for foodies. This hidden treasure deserves a cheeky visit!